gluten free vegan pull-apart rolls
SERVES: 8 large rolls
  • 1 cup warm unsweetened almond milk or coconut milk beverage
  • 3/4 cup warm water
  • 3 tablespoons cane sugar
  • 1 tablespoon active dry yeast
  • 2 3/4 cups Sarah's gluten free flour blend
  • 3/4 cup almond flour
  • 1 teaspoons sea salt
  • 1 teaspoon baking powder
  • 1/4 cup golden flaxseed meal
  • 2 tablespoons grape seed oil or olive oil
  1. Prepare 9-inch round baking dish by spraying with nonstick cooking spray or greasing lightly with oil.
  2. In medium bowl, whisk together warm almond milk, warm water, {heat milk/water in microwave for about 1 minute, until warm to the touch, but not hot} sugar and yeast. Allow to sit for 5 minutes to proof and become foamy.
  3. While yeast is activating, sift together flour blend, almond flour, salt and baking powder in large bowl of standing mixer with paddle attachment.
  4. When yeast is ready, add flaxseed meal and oil to yeast mixture. Stir well and add to flour mixture. Mix on low. When flour is completely incorporated, continue to mix on medium speed for 3 minutes.
  5. Using 1/3 cup measuring cup or large ice cream scoop, scoop dough into prepared pan. You should get about 8 large rolls. Using wet fingers, gently smooth out tops of rolls.
  6. Spray tops of rolls with cooking spray or lightly brush tops with additional tablespoon of of oil. Cover with plastic wrap and let rolls rise for about 30 minutes in warm place.
  7. When dough is almost ready, preheat oven to 375 degrees. Remove plastic wrap and lace rolls in preheated oven. Bake 28-30 minutes or until golden brown. Remove rolls from oven and place on cooling rack.
  8. Serve warm. To reheat, wrap rolls in foil and warm in 325 degree oven for 10 minutes.
  9. Store rolls in airtight container or ziploc bags. To freeze rolls, place in ziploc bag and freeze for up to a month.
Recipe by Sarah Bakes Gluten Free at